4-1/2 (500 g) cups flour, sifted
1 lb (500 g) lean boneless pork, minced
4 teaspoon soy sauce
1/2 teaspoon rice wine
1/2 teaspoon fresh ginger, chopped
2 teaspoons salt, or to taste
1/2 teaspoon sugar
4 oz (125 ml) sesame oil
1/2 teaspoon MSG
Mix the pork with the soy sauce, rice wine, ginger, MSG, salt, and sugar. Stir in one direction until it becomes a paste. Stir in the sesame oil and mix well. Add 9 oz (250 ml) of cold water gradually to the flour and mix into a dough. Let rest. Turn out onto a flour board and knead until firm and elastic. Knead the dough again and cut into 1/2 ounces (15 g) balls. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch (7 to 8 cm) circle, rotating the dough counter-clockwise while rolling so the center is slightly thicker than the edges. Place about 1 to 1-1/2 tablespoons (20 g) of filling on each circle and pinch the edges together into 18 pleats. Place the dumpling in a steamer and steam for 5 minutes over high heat.
NOTE:
These dumplings are delicate in appearance and taste. The wrappers are thin and the filling deliciously juicy.